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Dinner Menu

SMALL PLATES – APPETIZERS – SALADS – SOUP

Seared Ahi Appetizer

13

Sashimi-grade ahi tuna, slightly-spicy dry rub, seared-rare, thinly-sliced,
ginger-soy-sesame sauce

Also available as a salad, with sesame-soy-ginger vinaigrette | 15

Large Caesar Salad With Grilled Chicken

13

Caesar Salad

6

With anchovy filets added | 8

Homemade Tomato-Basil Bisque

5 - 6

Cup 5 | Bowl 6

Green Bean Fries

8

Lightly battered, flash-fried, served with roasted red pepper aioli

Organic Mixed Green Salad

6

Iceberg Wedge Salad

8

With bacon crumbles, onion crisps, and house-made bleu cheese dressing

ELEVATION ORIGINALS

Kobe Beef Meatloaf

23

Made with northwest-grown American Kobe Beef and a touch of Italian sausage,
finished with our signature mushroom sauce

Northwest Seafood Linguine

23

With scallops, prawns, clams, mussels, garlic, roma tomato, basil, olive oil
and white wine, tossed with linguine and freshly grated reggiano cheese

Butternut Squash Ravioli

19

Tossed with a light and flavorful pistachio-basil sauce

Spicy Sesame Noodle Bowl

17

Snow peas, asparagus, broccolini, mushrooms, sweet peppers, cilantro and rice noodles, in a savory, slightly-spicy Asian broth

Add beef, chicken or shrimp | 20

ENTREES

Includes choice of house salad, Caesar salad, or cup of soup, plus one of the following sides
Toasted Coconut Rice - Baked Idaho Potato - French Fries - Red Bliss Garlic-Mashed Potatoes - Fresh Seasonal Vegetables

Prime Rib Of Beef

Northwest-grown, grass-fed beef, specially aged, well marbled, proprietary dry-rub, slow roasted, served with creamy horseradish sauce. Cooked fresh nightly, served for as long as it lasts!

twelve ounce 34 | sixteen ounce 39 

Flatiron Steak

25

An 8-ounce cut, lightly seasoned, char-broiled and brushed with smoked chipotle butter

Grilled ‘Falls Brand’ Pork Chop

23

A 10-ounce bone-in loin chop, proprietary dry rub, served with homemade apple sauce. Raised hormone and antibiotic free, right here in the Magic Valley

King Salmon

26

Flown in fresh, a boneless filet, pan-broiled, brushed with fresh lemon, garlic and dill

Fire-Grilled Manchester Farms Quail

24

Two all-natural, partially-boned quail, grilled and basted with a honey-bourbon-jalapeno glaze. Our award-winning recipe

The Canyon-Cut Ribeye

33

Northwest-grown, grass-fed beef, specially-aged, a twelve-ounce cut, fire-grilled, finished with our signature port-mushroom-garlic reduction

Filet Mignon

36

Specially-aged, hand cut at eight-ounces, fire-grilled, finished with red wine demi-glace

BBQ Baby Back Ribs

23

Slow-cooked, basted with house-made barbeque sauce, a full one-pound rack

Idaho Ruby Red Trout

24

Boneless filet, pan-broiled, basted with house-smoked red pepper butter.
Sustainably farm raised, hormone & antibiotic free in pure spring water, along Idaho’s Snake River

Chicken Senegalese

23

Partially-boned ‘Red Bird Farms’ free-range chicken, sautéed in a light cream sauce of mild curry, garlic, shallots, fresh apple and brandy, served on a bed of jasmine coconut rice

Homemade Desserts

Enjoy a glass of Idaho Ice Wine for just $7 when paired with any of our homemade desserts!

Alma’s Homemade Cheesecake

8

Ask your server for tonight’s flavor

Homemade Apple-Blackberry Crisp

9

Vanilla ice cream, slivered almonds, caramel sauce

Old Fashioned Ice Cream Sundae For Two

8

Peanuts, whipped cream chocolate and cherry

Double Dark Chocolate Ganache

8

With raspberry puree

Ghirardelli Chocolate Brownie Sundae

9

With vanilla ice cream and chocolate sauce

Dessert Wines

Koenig Vineyards Idaho Ice Wine

10 - 48

Snake River Valley, Idaho
Glass 10 | Bottle 48

Bella Sera Moscato

7 - 27

Puglia, Italy
Glass 7 | Bottle 27

Ports

Fonseca Bin 27 Ruby

10

Quinta Do Noval 10 Year Tawny

12

Graham’s Six Grape Porto

12

Liqueurs & Cognacs

Grand Marnier Cordon Rouge

8

Courvoisier VSOP

8

B & B

8

Hennessy VSOP

9

* These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness